Slow Cooker Indian Butter Chicken

This easy slow cooker Indian butter chicken is made with boneless chicken, onion, spices, coconut milk, tomato paste, and peas. Served on a bed of rice, it’s a rich and comforting one-dish meal.

A woman spooning a portion of slow cooker Indian butter chicken and rice into a white bowl

If you think slow cooker Indian butter chicken with all the rich, creamy, comforting goodness of the authentic real deal and the convenience of the slow cooker is too good to be true, think again. Heck, there’s even peas in the recipe, so you don’t even have to make a separate side dish.–Angie Zoobkoff

A white serving platter filled with slow cooker Indian butter chicken on a bed of basmati rice, topped with almonds and coconut

Slow Cooker Indian Butter Chicken

  • Quick Glance
  • (1)
  • 25 M
  • 6 H, 40 M
  • Serves 4 to 6
5/5 - 1 reviews
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Special Equipment: 6-quart slow cooker


  • To serve (optional)


In a 6-quart slow cooker, combine the chicken, onion, garlic, ginger, curry powder, cinnamon, cumin, cayenne, and salt. Stir to evenly coat the chicken. Add the butter, tomato paste, and coconut milk and stir again.

Cover and cook on low until the chicken pulls apart easily with a fork, 4 to 5 hours.

Before serving, stir in the Greek yogurt, lemon juice, and peas, cover, and continue to cook until everything is warmed through. Serve the butter chicken with rice and, if desired, top with cilantro, toasted coconut, and toasted slivered almonds.

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Recipe Testers' Reviews

I will definitely make this again. I used chicken thighs as I prefer thighs over breasts, particularly for slow cooker recipes as I feel like breast meat can get stringy. I used cilantro. There were no leftovers to try as naan bread roll-ups the next day. Didn't have any naan bread left, anyway!

My husband said that this is the best recipe we’ve made from Leite’s yet! He enjoyed the tenderness of the chicken, the spice, and the creaminess of the dish.

This was a fairly hands off recipe, taking about 20 minutes of actual work time. This is also the first recipe I've ever made using a slow cooker. I used chicken breasts for this recipe as my taster doesn't like dark meat.

The chicken was tender and pulled broke apart easily with a wooden spoon at about 5 hours. As it wasn't dinner time yet I just turned the cooker off and let it sit before adding the peas and reheating.

I used a spicy Madras curry powder. According to my husband, the finished dish had just the right amount of spice.


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  1. We made this last night. We used whole thighs with skin on and bone in (for flavor and fat—we’re on a high-fat, moderate-protein, low-carb diet). The recipe is really good; I especially liked the blend of spices. It’s a keeper.

    We served it with a new product we found yesterday while shopping for this recipe – RightRice Made From Vegetables; the ‘rice’ maintained its body and was tasty – a welcome addition to our diet.

  2. I admit it, I have an addiction problem. To butter chicken. I have it at least twice a month, usually from my favorite Indian restaurant. I’ve tried making it at home but could never get the seasoning just right. Until now. This butter chicken is the bomb. And the fact that it is so darn easy to put together means no more trips to the Indian restaurant. I used my Instant Pot slow cooker function and the chicken was perfect at the 4 hour mark. Don’t like peas? Leave them out, the chicken and sauce are lip smacking good on their own. And don’t expect leftovers as you will be going back for seconds. And thirds.

    1. Beth, we’re here to help. We can direct you to the nearest BCA group (Butter Chicken Anonymous) or, if you prefer, we can continue feeding your addiction. (I vote for the latter! Call me an enabler.)

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